The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation
Luciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel, Silvia Juliana Martinez, Ana Paula Pereira Bressani, Suzana Reis Evangelista, Cristina Ferreira Silva e Batista, Rosane Freitas Schwan
Topics & Concepts
FermentationLactic acidFood scienceStarterLactobacillus plantarumMesophileBacteriaChemistryLeuconostoc mesenteroidesAcetic acidAromaLeuconostocLactobacillusBiologyBiochemistryGeneticsCoffee research and impactsFood Chemistry and Fat AnalysisOrganic Food and Agriculture